A fermentation technique used in France in which a carbonic maceration (carbonic acid mixture) is started with part of the grapes (usually around half). Normal alcoholic fermentation is then started by adding conventionally de-stemmed, mashed grapes. The carbon dioxide produced during fermentation then displaces the oxygen upwards. The whole grapes - i.e. without destemming - are placed in several tranches in a fermentation tank. Spontaneous fermentation then begins in the grape must released by the weight of the undamaged grapes and the carbon dioxide released produces the usual effect of the maceration carbonique process.
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“